Make your favorite Street Style Veg Hakka Noodles at home in less than 30mins!! These popular and meal prep friendly Indo-Chinese noodles make a great weeknight meal! Serve on their own or pair with your favorite side.
The cuisine I miss the most in the United States is Indo-Chinese. To this day, my trip to India is incomplete without eating my favorite Chinese takeout, Hakka noodles.
In India, Chinese recipes with Indian twist are known as Indo-Chinese recipes. These are quite different in taste to authentic Chinese recipes and are available from street-side vendors to famous restaurants.
The mildly spiced, Veg Hakka Noodles from the Indo-Chinese cuisine are pretty popular and my go-to for those quick dinners. My kids love them!
I pair these with Gobi Manchurian or my Veg Manchurian or just on their own depending on our mood.
These Noodles are
- Quick and easy to make.
- Meal prep friendly
- Loaded with veggies
- Mildly spiced yet extremely flavorful.
- Loved by kids as well as adults.
- Can be made vegan or gluten-free.
- Last but not least, will remind you of the noodles you ate in India.
Vegetable Hakka noodles are a simple stir fry of noodles, veggies, and aromatics seasoned with basic Indo-Chinese (Asian) sauces and seasonings like soy sauce, chilli sauce, vinegar, salt, and pepper.
The other popular varieties are chicken Hakka noodles and egg Hakka noodles.
These noodles are very versatile and can be served these on their own or with your choice of Indo-Chinese gravy or appetizer. Club it with some fried rice for that complete meal.
Ingredients you will need
- Noodles - Chings Hakka Noodles (preferred) available in the Asian/Indian market Or the Asian vegetable noodles or spaghetti as the last option.
- Veggies - Thinly sliced carrots, colorful bell peppers, red onions, cabbage, green onions.
- Sauces and seasonings - Soy sauce, white vinegar, chill sauce (green chilli sauce (preferred) or red chilli sauce, or sriracha). Sugar, Salt, pepper powder.
- Aromatics - ginger, garlic, and green chilies (optional).
- Oil - Canola and sesame (optional)
Step by Step Instructions
Here is how you can make the best Hakka noodles that will remind you of the street style Indo-Chinese noodles available in India.
Prep work
Making these veg Hakka noodles involves cooking on high heat so it is important to prep everything before we start cooking.
Cut all the veggies thin and almost equal in size and keep aside. To Meal prep - chop all veggies (except onion) over the weekend and keep in an airtight container in the fridge.
Mix all the sauces (soy sauce, vinegar, chilli sauce, sugar) and keep them aside.
Cook the Noodles
1 - Cook the noodles in a pot of boiling, sufficiently salted water as per package instructions.
Depending on the type of noodles used, cooking time will vary. Chings Hakka noodles will take less time compared to spaghetti pasta noodles.
2 - Once noodles are cooked drain the water completely and run them through cold water to stop cooking.
3 & 4 - Toss with 1 tablespoon oil (or as needed) so they are evenly coated (to prevent them from sticking). Keep aside.
You can cook these noodles over the weekend as part of meal prep and store in an airtight container in the refrigerator.
To Make Vegetable Hakka Noodles recipe
5 - In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant.
6 - Add sliced spring onions and red onions, saute until they start to turn translucent. We don’t need to brown these.
7 - Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.
8 - Add the cabbage and mix well. The veggies should be half cooked yet crunchy.
9 - Season with some salt and pepper and make space in the center and add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).
10 - Mix and cook the veggies in the sauce for a few seconds.
11 - Add the noodles and toss using tongs until everything is well incorporated.
12 - Switch off the heat and garnish with some green onions.
Our delicious, flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.
Tips to make the perfect noodles
- Prep everything to a T before you start cooking. To get that street style flavor cooking at high heat is important. All steps happen fairly quickly so the key is to be ready.
- Cook the noodles al dente and in sufficient amount of salted water for the right texture. Rub them with oil once drained to prevent them from clumping.
- Don’t skimp on oil. If you like your noodles with each strand is separate and not mushy or clumpy then add sufficient oil while cooking as well when oiling them after boiling.
- Use a large wok preferably or a large pan. You don’t want the veggies or the noodles to be overcrowded in the pan. That will result in steamed consistency vs stir-fried and taste will alter.
- Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time.
- Use colorful veggies as they add to the overall appeal of this dish.
- Do not overcook the veggies. Slight crunch tastes nice with these noodles.
FAQ's
I find Chings Hakka Noodles work best for making Hakka Noodles. They have more flavor compared to other varieties.
Yes, but the texture will be different since the noodles will be steamed vs stir-fried. Still delicious though!!
Leftover noodles taste more delicious the next day as the flavors marry. Store in an airtight container in the refrigerator for a couple of days. Heat and serve.
More Indo-Chinese Recipes
Hope you enjoy these Vegetable Hakka Noodles!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Veg Hakka Noodles
Ingredients
- 3 tablespoon cooking oil 2 for cooking and 1 for coating noodles
- 1 teaspoon sesame oil optional
- 300 gms Chings Hakka noodles or vegetable Asian noodles or ¾lb spaghetti
- 1 bell pepper finely sliced, using ¼ red, ¼ yellow, ½ green
- 1 medium carrot shredded or finely sliced
- 1 cup cabbage finely sliced
- 1 small red onion finely sliced
- 10-12 spring onions cut lengthwise
- ½ cup spring onion greens chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 green chilli minced, optional
- 1-2 tablespoon soy sauce using dark soy sauce
- 1-2 tablespoon chilli vinegar or white vinegar or rice vinegar
- 1-2 tablespoon green chilli sauce or red chilli sauce or sriracha
- ¾ teaspoon salt or adjust to taste
- ¼ teaspoon black pepper powder or to taste
- 1 teaspoon sugar optional but recommended
Instructions
Prep Work
- Making these noodles involves cooking on high heat so it is important to prep everything before we start cooking.
- Cut all the veggies thin and almost equal in size and keep aside.
- Mix all the sauces (soy sauce, vinegar, chilli sauce, salt, pepper, and sugar) and keep them aside.
Cook the Noodles
- Cook the noodles in a pot of boiling, sufficiently salted water as per package instructions.
- Depending on the type of noodles used, cooking time will vary. Chings Hakka noodles will take less time compared to spaghetti pasta noodles.
- Once noodles are cooked drain the water completely and run them through cold water to stop cooking.
- Toss with 1 tablespoon oil (or as needed) so they are evenly coated (to prevent them from sticking). Keep aside.
To Make the Noodles
- In a wok (preferably) or large skillet heat oil on medium-high and once hot add oil and sesame oil (optional) along with ginger garlic and green chili (optional). Saute for a few seconds until fragrant.
- Add sliced spring onions and red onions, saute until they start to turn translucent. We don’t need to brown these.
- Stir in the bell pepper (red, yellow, green) along with carrots. Saute for a minute on high. Do not overcook.
- Add the cabbage and mix well. The veggies should be half cooked yet crunchy.
- Season with some salt and pepper. Push veggies to the side and make space in the center. Add the sauce mixture (soy sauce, chilli vinegar, green chilli sauce, salt, pepper, and sugar (optional but recommended to balance the flavors)).
- Mix and cook the veggies in the sauce for a few seconds.
- Add the noodles and toss using tongs until everything is well incorporated.
- Switch off the heat and garnish with some green onions.
- Delicious and flavorful Veg Hakka Noodles are ready! Serve warm with your favorite Indo-Chinese side or gravy dish.
Notes
- Prep everything to a T before you start cooking. To get that street style flavor cooking at high heat is important. All steps happen fairly quickly so the key is to be ready.
- Cook the noodles al dente and in sufficient amount of salted water for the right texture. Rub them with oil once drained to prevent them from clumping.
- Don’t skimp on oil. If you like your noodles with each strand is separate and not mushy or clumpy then add sufficient oil while cooking as well when oiling them after boiling.
- Use a large wok preferably or a large pan. You don’t want the veggies or the noodles to be overcrowded in the pan. That will result in steamed consistency vs stir-fried and taste will alter.
- Cut veggies thin and equal in size so they cook around the same time. Add veggies that have the same cooking together and depending on their cooking time.
- Use colorful veggies as they add to the overall appeal of this dish.
- Do not overcook the veggies. Slight crunch tastes nice with these noodles.
- Chop all veggies (except onion) and boil noodles over the weekend and keep in an airtight container in the refrigerator.
- Mix all the sauces in a 4oz container and keep it refrigerated.
- Mince the ginger garlic and refrigerate or freeze.
lovely! everyones favourte!
Thank you!
looks colorful.. my son's fav..
Eat Vegetables Stay Healthy event w Giveaway